Ingredients
Servings: - 4 +
450 gr Flour wheat
300 ml Water
80 ml Oil sunflower
1 tbsp. Yeast Dry
1 tbsp. Sugar
1 tsp. Salt
2 Onion
0.5 glass Seeds pumpkin
Description
Thin Italian-style bread sticks will decorate the dining table. When baked, grissini with fried onions quickly become crispy. And the crumb remains porous and tender. In yeast bread dough, fried onions reveal their aroma in a special way: it becomes refined and noble. Pumpkin seeds will be both inside the dough and on the surface of the bread sticks. During the rolling of the dough, an arbitrary length and thickness of the grissini is chosen. Although in the traditional version, the size of the grissini should be like a pencil. Let’s see how to cook grissini with fried onions and pumpkin seeds at home!
Step by step recipe 
In a bowl, mix dry yeast and a tablespoon of sugar.
Pour warm water, stir the yeast and leave for 15 minutes in a warm place.
In a quarter of an hour, dry yeast will become suitable for further use: the liquid will be covered with bubbling foam. After that, pour the flour into the bowl.
Add a full teaspoon of salt.
Pour 50 milliliters of vegetable oil, the remaining 30 milliliters will be needed to fry the onions.
Mix the yeast dough well with a spatula, then form a ball with your hands. Cover the bowl with the dough with a towel and leave for 60 minutes in a quiet, warm place. Yeast dough does not like drafts and slamming doors.
We dry the pumpkin seeds in a pan without adding oil (add the seeds obtained from the gymnosperm pumpkin to the dough).
Cut the onion into small cubes and fry in vegetable oil until golden brown.
Pour the pumpkin seeds into the bowl with the risen dough, leaving a few seeds for decorating the grissini.
Stir the cooled fried onions into the dough.
Stir the dough so that both additives are evenly distributed. After that, the dough does not fit again, we immediately turn it into grissini tubes.
We tear off pieces of dough and roll them out between the palms. Put the resulting sticks on parchment. If pieces of onion are visible on the surface of the dough, try to push them inward. We decorate the surface of the rolled grissini with the remaining seeds - they are immersed in the dough to half. It is better to distribute the dough on two sheets of parchment in order to bake on two baking sheets at the same time. Put parchment with dough on a baking sheet in a heated oven. Bake grissini for 20 minutes at 180 degrees. If you keep them in the oven longer, then instead of thin buns with a crumb and a crust, you get oblong croutons.
Italian grissini with seeds are served hot and cold - they are good in any form.
Enjoy your meal!
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